Coconut curry pumpkin soup

Coconut curry pumpkin soup

By
From
The Yoga Kitchen
Serves
6-8
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
650g pumpkin, peeled, seeded and chopped into large chunks
50ml melted coconut oil
sea salt
freshly cracked black pepper
1 large red onion, coarsely chopped
4 garlic cloves, peeled
1 stem lemongrass
2 tablespoons thai red curry paste
2 teaspoons grated fresh ginger
1 litre vegetable stock
400ml can coconut milk
2 tablespoons pure maple syrup
1 lime, juiced

Method

  1. Preheat the oven to 200°C. Line a baking tray (baking sheet) with baking paper (parchment paper). Place the pumpkin chunks onto the prepared baking tray and drizzle with 2 tablespoons of the coconut oil and some salt and pepper. Roast in the oven for 30–40 minutes or until tender and cooked through. Remove from the oven and set aside.
  2. Now sauté the onion in 2 tablespoons of the coconut oil in a large saucepan over a medium heat, until soft and translucent. Add the garlic cloves, lemongrass, curry paste and ginger, cook for a further 2–3 minutes or until fragrant.
  3. Now add the pumpkin and mix everything together. Break the pumpkin pieces down with a wooden spoon but before things start sticking to the bottom of the saucepan, add the vegetable stock. Allow the soup to come back to the boil, then remove from the heat. Leave to cool for 5–10 minutes then add the coconut milk, maple syrup and lime juice. Using a hand-held blender, purée the soup until smooth. Taste and adjust the seasoning to your liking.
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